Albondigas

Okay, here’s a little about Albondigas and a recipe for making them:

Albondigas: A Taste of Tradition

Albondigas (pronounced al-bon-DEE-gas) are Spanish meatballs, traditionally made with a flavorful blend of ground beef, rice, and breadcrumbs. They’re simmered in a rich, aromatic broth, often infused with saffron, garlic, and herbs. They’re a staple of Spanish cuisine and are a comforting, delicious dish perfect for sharing. They’re often served in a flavorful sauce – tomato-based or a light broth.

Recipe: Classic Spanish Albondigas

Yields: 6-8 Albondigas
Prep time: 20 minutes
Cook time: 45-60 minutes

Ingredients:

• 1 lb Ground Beef (80/20 or 85/15 is good)
• 1/2 cup Cooked White Rice (day-old is best)
• 1/4 cup Panko Breadcrumbs
• 1 Small Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Egg, lightly beaten
• 1/4 cup Fresh Parsley, chopped
• 1/2 teaspoon Saffron threads (optional, but adds incredible flavor)
• Salt and Black Pepper to taste
• 2 cups Beef Broth (or Water)
• 1 tbsp Olive Oil
• 1/2 small Tomato, diced (optional, for flavor)

Instructions:

1. Combine Ingredients: In a large bowl, gently mix together the ground beef, cooked rice, panko breadcrumbs, chopped onion, minced garlic, beaten egg, and chopped parsley. Season generously with salt and pepper. Be careful not to overmix, as this can make the meatballs tough.

2. Shape the Albondigas: Using your hands, roll the mixture into small meatballs, about 1-1.5 inches in diameter.

3. Sear (Optional, but recommended): Heat the olive oil in a large pot or Dutch oven over medium heat. Sear the albondigas for 2-3 minutes per side until lightly browned. This step adds great flavor.

4. Simmer: Add the diced tomato (if using) to the pot. Pour in the beef broth (or water). Bring to a simmer.

5. Cook: Reduce heat to low, cover the pot, and simmer for 30-45 minutes, or until the meatballs are cooked through. Check occasionally and add more broth if needed to prevent sticking.

6. Serve: Serve the albondigas hot, in their broth, with a little of the broth spooned over the meatballs. They’re delicious with crusty bread for dipping.

Notes & Variations:

• Saffron: Don’t skip the saffron if you can, it gives the dish a beautiful golden color and a wonderful aroma.
• Spice: For a spicier version, add a pinch of smoked paprika or a pinch of chili flakes.
• Sauce: You can create a tomato sauce by simmering a can of crushed tomatoes with garlic, onion, and herbs in the broth.
• Vegetarian: You can substitute the beef with ground turkey or a plant-based ground.

Enjoy your delicious Spanish meatballs! Do you want me to provide variations to the recipe or expand on any part of it?

Image model: PixelAlchemy

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